Muenster Chicken

Muenster Chicken

6 to 8 chicken breast halves, boneless
salt and pepper, to taste
2 eggs, well beaten
3/4 cup flour
3/4 cup bread crumbs
vegetable oil
1/2 pound sliced Muenster cheese
1/2 cup butter
2 tablespoons chopped fresh parsley
1 teaspoon dried marjoram
1/2 teaspoon dried leaf thyme crushed
1/2 cup sherry

Combine flour and bread crumbs in a wide bowl or bag for dredging chicken. Sprinkle chicken with salt and pepper. Dip each piece in beaten egg, then dredge in the flour and bread crumbs mixture. Heat oil in skillet, enough to cover bottom of skillet. Brown chicken on all sides. Place browned chicken in a single layer in a baking dish; top with Muenster cheese slices. In a small sauce pan, combine butter, herbs, and sherry; cook over low heat until butter is melted. Pour butter mixture over the chicken. Bake uncovered at 350° for about 30 minutes, or until chicken is tender